Ingredients:

3 pounds potatoes, peeled and cut into 1-inch pieces
1 cup milk
1/2 cup sour cream
4 cups curly kale or green cabbage, shredded or thinly sliced
4 scallions, with greens, chopped
2 garlic cloves, crushed
2 tablespoons butter
Salt to taste
Freshly ground black pepper to taste
Ground nutmeg to taste

Garnish:
3 ounces aged cheese of your choice, grated
6 large eggs

Makes 6 servings.

Directions:

1. In a large pot, cook the potatoes in salted water for about 20 minutes, or until they are tender.
2. At the same time, in a large saucepan, lightly fry the scallions on 2 tablespoons butter, than stir in the 4 cups curly kale or green cabbage, shredded or thinly sliced, crushed garlic cloves, black peper, nutmeg and salt to taste. Cover the saucepan and cook the mixture in the butter for 3-5 minutes, or until tender, tossing every minute or so.
3. Drain cooked potatoes well, place them into a bowl and mash them with remaining milk and sour cream.
4. Mix mashed potatoes with green mixture, adjust seasoning and spoon mixture into a shallow ovenproof dish.
5. Make 6 hollows in the mixture, crack an egg into each and bake for about 12-15 minutes or until the eggs are just set.
6. Sprinkle with grated cheese of your choice and serve very hot.

Tips:

For vegan version of this dish replace 6 eggs with 6 teaspoons of unsalted margarine, melted.

Leftover colcannon may be made into patties and refrigerated overnight. Fry them in butter next day for the most delicious potato cakes ever.